Your comprehensive, sustainable week by week menu planning guide. Complete with menu options, grocery lists and advice on food to eat when you are on the go. Eating and menu planning by a former fat girl with cooking and planning skills. I started off weighing a whopping 185lbs and have lost over 65lbs in the last three years. My family has lost over 100lbs. due to my dedication to food research and menu planning. Follow me as I plan my weekly menus and start shedding weight today!

Sunday, November 13, 2011

3 Fast, Healthy and Delicious Budget-Friendly Meals for November

For me, November is a bittersweet reminder that the holidays are just around the corner. As I anticipate all the family gatherings and laughter that will arrive in the coming months, my palms grow sweaty. Why the grim thoughts, you may ask? Well, the response is quite simple, money and time are always scarce this season and obligations abound. If you can relate to my holiday woes, I hope you enjoy the menu I've planned for this week. Easy, fast, healthy menu options are the only thing that makes me feel somewhat in control of my budget and weight during this time of year. Therefore, here is my holiday gift to you...3 meals that will satiate your hunger and leave a little room in your wallet for all the superfluous nonsense your about to spend your hard-earned dollars on...bah, humbug and happy healthy eating!

In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine, thyme, and red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.

Add the tomatoes, clam juice, and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer. Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed.

Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.

Note: Top with Locatelli Romano. We buy ours straight off the block at Dorn's. The reason it should be straight off the block is that as soon as the air hits the cheese it begins to oxidize and the natural flavors become compromised. If you must go to the market for this cheese, buy a wedge and grate as you go.

1. Steam veggies until tender but still firm and place in a large bowl. Combine the last five ingredients in a bowl and whisk to combine. Pour dressing over the steamed veggies and let marinate in the fridge for at least an hour before serving.

1. Pre-heat oven to 325F.
2. Heat butter in a heavy skillet over med-high heat and brown chicken breast on both sides. Cook each breast for 5 minutes on each side.
3. Spread Locatelli Romano out on a plate and season with pepper. Turn breasts in cheese to coat completely and arrange in a baking dish.
4. Place chicken in the oven and bake for 10-15minutes until completely cooked through. Serve warm and enjoy!

3. Spicy Cajun Crab and Greens Soup

Our good friend Jim made us this soup last night. The soup was meaty and flavorful. The rich and bold tomatoes combine beautifully with the onion, crab and delicate baby spinach to create a harmonious masterpiece. Jim is no slouch in the kitchen and has treated our family to some exquisit meals in the past, but last night's meal was as healthy and satisfying as it was delicious. Having lived in New Orleans, I can attest to the fact that this Crab Soup is among the best I've tried. Jim made it right before my eyes in less than 20 minutes using high quality Boss Pasteurized Canned Lump Crab Meat available locally at NorthWest Seafood. His gracious wife Leeanne was kind enough to pack-up a handsome portion of this soup for my husband and I to enjoy a second time around. I count myself very lucky to have friends with such good taste! Cheers to you both and many thanks for your continued hospitality.

Whisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes. Add enough Cajun seasoning to season to taste and stir 30 seconds. Add clam juice and stir until smooth. Add tomatoes with juices. Reduce heat to medium-low and simmer 3 minutes. Add spinach, thyme, and garlic and simmer until spinach is just wilted, about 1 minute. Add crabmeat and simmer until heated through, stirring gently. Season to taste with salt and pepper. Ladle soup into bowls and serve.